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instant pot meatless spaghetti squash
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5 from 1 vote

How to Cook Spaghetti Squash in an Instant Pot

Pressure cooker recipe for spaghetti sauce.
Prep Time20 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American
Servings: 10
Calories: 133kcal

Ingredients

  • 2 Medium Sized Spaghetti Squash Cut in Half
  • ½ Cup Feta Cheese Crumbles or Mozerella
  • 2 Cups Cottage Cheese
  • 1 Tablespoon Garlic Salt
  • 2 Cans Canned Tomatoes 13.5 Ounces
  • 1/2 Tablespoon Red Pepper optional
  • ½ Table Olive Oil
  • ½ Cup Water
  • 2 Cups Tomato Basil Marinara

Instructions

  • Place water halved squashes, and oil in Instant Pot.
  • Set timer on the Instant Pot for 10 minutes and press steam.
  • (Please note the time of steaming may be different depending on the size of spaghetti squash).
  • Seeds can be removed form squash after they are cooked.
  • Release steam immediately after turning off Instant pot.
  • Remove lid. Allow squash to cool until they are cool enough to touch.
  • Gently remove seeds from squash.
  • Discard water and oil mixture from pot.
  • Take a large spoon and scoop out cooked spaghetti squash back into Instant Pot.
  • Add canned tomatoes, garlic salt, red pepper, cottage cheese, and tomato basil marinara to pot.
  • Turn low sauté setting on and set timer to 10 minutes.
  • Mix ingredients gently with spoon until contents are hot. Garnish with feta or mozarella.
  • (Makes up to 10 servings depending on your average calorie intake)

Video

Nutrition

Calories: 133kcal | Carbohydrates: 18g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 1225mg | Potassium: 419mg | Fiber: 4g | Sugar: 9g | Vitamin A: 549IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 1mg